Scrambled miso tofu

I find that there is something wonderfully indulgent feeling about have traditionally breakfast food for dinner.  One of my favourite examples of this is probably scrambled eggs as they are quick, easy and very versatile.  However, I wanted to try to come up with a tasty vegan alternative and make it a bit more like grown up, dinner food while still being very easy to prepare.  I wanted it to be light but wholesome so I decided to pair miso with fresh spring vegetables, which would also add a little crunch in contrast to the soft scrambled tofu.

Scrambled miso tofu

Time: 15 minutes to prep ahead, 5-15 minutes on the night

Dietary info: vegan, gluten-free

Serves 2-3 (you can bulk it out by serving with toast or noodles)

  • 500g firm tofu
  • 2 tsp arrowroot (you can miss out the arrowroot, but the scramble won’t thicken as much)
  • 1 heaped tbsp miso paste
  • 150ml almond milk
  • 150g oyster mushrooms, washed and the larger ones torn into bite sized pieces
  • 1 bunch asparagus, a few mm cut off the harder end and cut into lengths about 2-3 cm long, keeping the lengths with the tips on them separate from the harder stem sections

Miso sauce:

  • 1 heaped tbsp miso
  • 2 tbsp rice vinegar
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • ½ tsp mild chilli powder
  • juice of ½ large lemon
  • 50ml water
  1. Crumble the tofu into a bowl with your fingers.
  2. Put the arrowroot and miso for the scrambled tofu (1 heaped tbsp) into a bowl and gradually add the almond milk, mixing to a smooth consistency as you go to prevent lumps, until you have a smooth sauce.  Mix this together with the tofu.
  3. Put the miso for the sauce (1 heaped tbsp) into a bowl with the garlic powder, ground ginger and chilli powder.  Add the rice vinegar, stirring until smooth.
  4. Add the water and lemon juice into the miso/vinegar mixture gradually, stirring as you go to get a smooth sauce.
  5. Put the harder stem sections of the asparagus into a frying pan with enough water to cover the bottom and cook gently for about 5-10 minutes, until they are starting to soften.  Add the asparagus tips and oyster mushrooms and cook for about 5 more minutes until they are also softening and most of the water has evaporated.
  6. Push the vegetables to one side of the pan and add the tofu / almond milk mixture to the other side of the pan and cook, stirring occasionally until the milk mixture starts to thicken slightly and it has heated through (this won’t happen if you miss out the arrowroot so then just cook until it is heated through).
  7. Mix the tofu and vegetables together.
  8. Serve with the miso sauce (you can heat the miso sauce gently if you prefer it served warm).  You can also add some fresh crusty bread or toast, or even some noodles, on the side if you want to make it a bit more substantial.

A few tips to prep ahead:

  • The tofu / miso / almond milk mixture can be made ahead of time and kept in a box in the fridge.  In fact, this marinade time can actually improve the flavour.
  • The miso sauce can be made ahead of time and kept in a box in the fridge.  It is a very versatile sauce so you can make bigger quantities and use it as a nice stir fry sauce, a dipping sauce for vegetables or drizzle it over noodles or poached eggs for a light meal.
  • The vegetables and be washed and chopped and kept in a bag with a seal or box in the fridge for a few days.  You can even cook them ahead of time (step 5) and keep them in a box for a few days in the fridge so you only have to do steps 6-8 on the night.

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Some tasty little twists…

  • Pretty much anything you like to do with scrambled eggs you can do with scrambled tofu – the basic scrambled tofu is just the tofu, arrowroot and almond milk with a pinch of salt to season – so let your imagination go wild trying different combinations 😉
  • I remember having amazing scrambled eggs in Hungary which were made with diced onion, paprika and tiny little bits of bacon or spicy sausage so I have tried to make something similar, with a vegan option too:

Paprika scramble

  • 500g firm tofu
  • 2 tsp arrowroot (you can miss out the arrowroot, but the scramble won’t thicken as much)
  • 1 heaped tbsp tomato puree (leave this out if you don’t want your scramble to look reddish)
  • 150ml almond milk
  • 1 onion, diced
  • 1 tsp garlic powder – smoked or plain
  • 1-2 tsp paprika – experiment with mild, sweet, smoked and hot varieties to find your favourite
  • 1 tsp salt
  • 2-4 rashers bacon, cooked and chopped into little bits OR 1 jar sun-dried tomatoes, chopped into little bits OR 200g cherry tomatoes, halved, sprinkled with garlic powder and paprika and roasted on a baking tray at 160C fan for 15 minutes OR 1 red pepper, diced and roasted on a baking tray at 160C fan for 15 minutes
  • Salt, pepper and extra paprika to season
  1. Crumble the tofu.
  2. Mix together the arrowroot, tomato puree and almond milk as for the miso tofu then stir in the crumbled tofu, garlic powder and paprika.
  3. Soften the onion in a frying pan with some water for 5-10 minutes then push to the side of the pan and cook the tofu mixture as for the miso tofu.
  4. Stir the onion and tofu together, add the bacon / tomatoes / peppers and heat through.
  5. Season with salt, pepper and paprika to taste and serve, with toast or crusty bread if you like
  6. This would also go nicely with the red pepper tomato sauce in my “Squacchi” (squash gnocchi) and broccoli “pesto” bake tasty little twists, but missing out most of the spices (cumin, cinnamon, coriander, cardamom, cloves and nutmeg) and just sticking to the garlic, paprika and pepper.

Paprika scrambled tofu.jpg

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